A quick mid-week recipe for you all. Now although this is speedy, it certainly doesn’t lack flavour. It’s also very versatile and you can use any meat for this or definitely add any veggies you fancy. I think next time I will add mange tout and baby corns!
If you’ve got weekday craving for Chinese food, but don’t want to succumb to the takeaway just yet – then this could be one to try!
For 2 people you will need:
- 1 1/2 tbsp Cornflour
- 1 garlic clove
- 1/4 tsp of Ginger
- Pinch of dried chillies (or a finely chopped fresh one)
- 1/2 the zest of an orange
- 1/4 cup of: honey, soy sauce, juice of an orange
- 2 tbsp of white rice vinegar
I also accompanied this with rice, I find the microwave ones so easy! But whatever you usually use will be fine. White rice, whole grain rice, even quinoa!
Then any meat or vegetables that you want! For me it was chicken.
So, you start by adding all of the sauce ingredients into a bowl, and whisk together like so –
Once that is all combined, place to one side. Pop the chicken in the pan and fry until cooked and then set that aside on a plate. (This is when you would also cook any veggies)
The sauce is now ready to cook. Pour it in to the same pan you cooked your chicken in and put it on a low heat. Use your whisk and gently stir the sauce. You will see it start to thicken, keep stirring so that it doesn’t go lumpy. Once you have a thicker and stickier consistency, the sauce is almost done.
When your sauce is looking a little like the pictures above, it’s time to add in your chicken (and any veggies). Stir the chicken around in the sauce for another couple of minutes whilst you microwave your rice. Obviously if you’re not lazy like me, you’ll have put your rice on at the very start of this process, so it should almost be cooked.